Kalamansi Purée Margarita

Use Purée Kalamansi, Frozen, Boiron (1kg) to make this recipe. Kalamansi purée gives a Margarita aromatic citrus flavour with mandarin-like sweetness and lime-like sharpness. Start with less agave than usual, then adjust after shaking because the purée may already be sweetened.

At a glance

• Yield: 2
• Preparation: 10 minutes
• Cooking: None
• Chilling or freezing: None

Purée Kalamansi, Frozen — Boiron (1kg)

£21.56

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Ingredients

• 80g kalamansi purée, chilled
• 100ml blanco tequila
• 40ml orange liqueur
• 20ml agave syrup, plus more to taste
• Ice
• Fine salt for the rims, optional

Method

1. If using salt, rub the rims of two rocks glasses with a little purée and dip lightly in salt.
2. Add kalamansi purée, tequila, orange liqueur and agave to a shaker filled with ice.
3. Shake hard for 12 to 15 seconds.
4. Strain over fresh ice, taste and adjust with a small amount of agave if needed.

Why this recipe works

Purée supplies both acidity and fruit solids, so the drink has more body than one made only with juice. Strong shaking chills and dilutes the mixture enough to integrate the concentrated citrus.

Practical tips and variations

• Taste the purée first and adjust agave rather than following sweetness blindly.
• For a frozen drink, blend the measured ingredients with 180g ice.
• For an alcohol-free version, replace spirits with 120ml chilled sparkling water and 20ml non-alcoholic orange cordial.

Serving and storage

Mix the non-carbonated base up to four hours ahead and refrigerate. Shake with ice only when serving.

Frequently asked questions

What is kalamansi?

It is a small aromatic citrus with flavours often compared to mandarin and lime.

Can I use lime juice instead?

Yes, but the drink will lose kalamansi's softer, fragrant character and may need more sweetener.

Does the main recipe contain alcohol?

Yes. Use the alcohol-free variation for a zero-alcohol drink.